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Topic: Second bake in new wfo (Read 2389 times)

Last weekend I baked for the first time in my new oven: http://www.pizzamaking.com/forum/index.php?topic=24542.0Its a cheap oven I bought directly from a factory in Portugal, its around 800 USD including shipment to Denmark where I live. The edge of the walls are around 15 cm - did'nt measure exactly.

Today I used all the advise I got in http://www.pizzamaking.com/forum/index.php?topic=24542.0-I fired up the oven 8 hours prior to use.-2 hours before baketime, I removed all the small coals and ashes, in order to prevent too much insulation as last time I had issuses with floor temperature.I then build a new coal deck with "large" wood pieces, and during bake I put on smaller bits.

No temp problems today My floor was 850F - 930F during the bakes. The walls were even hotter.

The dough was as last time the same as Craigs, with one little change; I did double the amount of ischia, and fermented the dough in 24 hours total (balled up right away). I placed the doughballs in boxes and left them our in my outhouse. Day temp around 60F and night temp around 40F. It prooved all right.

Baketime: the first on the picture was 44 seconds(!) - it went so quick it almost overrumpled me. The rest around 1 minute or so.

Overall I am really happy with my result today. This is why I changed my iron oven to a brick one.Even though I have a long way yet, this was way better than last weekend, where I was pretty disappointed really.

i know a place that carries ovens like this with the chimney at the center around long island , ny if anyone was interesting i think they're 1300 from Portugal, i know the guy said they're really for bread those pizzas look good though!

I guess you haven't made a stand just yet Seems to be working very nicely. Only concern i have is the time you have to heat it before baking a pizza. Small pizzaoven like forno piccolo classico is ready less than one hour.